Roasted Brussels Sprouts with Cranberries and Clementines

Roasted Brussels Sprouts with Cranberries and Clementines. This is my favorite way to eat brussels sprouts! Lightly sweetened with a blood orange brown sugar glaze, these citrus spiked sprouts are SO delicious!

Roasted Brussels Sprouts with Cranberries and Clementines

Let’s go ahead and get something out in the open here: If you’re not yet team brussels sprouts, you need to be!

I spent most of my life terrified of b-sprouts like most of America, but I’m proud to say I am 100% team brussesls sprouts these days.

New to this gorgeous green veggie? Don’t fret! If you like broccoli and cauliflower, chances are you’ll loooooove brussels sprouts! The trick is knowing how to cook them.

Helloooo, brussels sprouts!

I tend to approach them a few different ways. First you can take advantage of their cruciferous crunch by adding raw chopped or shredded sprouts into winter salads. Another no-brainer, plate-licking pairing would be to break out the bacon. Brussels and bacon area a classic combination!

You can also cheese them up and serve your sprouts au gratin style or satisfy your sweet tooth by pairing them with sweet cranberries and juicy clementines!

Today we’re doing the latter. The days of Fall flavors and pumpkin spice are long gone. Instead it’s time to cranberry ALL THE THINGS!

Roasted Brussels Sprouts with Cranberries Recipe


If you like your cranberries sweet versus tart, sprinkle them with a little brown sugar before roasting! You can also use dried cranberries if you prefer – simply plump them up by soaking them in a little warm water and have at it!

Need a vegan option? Simply skip the honey in the glaze and this recipe is gloriously vegan.

Roasted Brussels Sprouts with Cranberries and Clementines

These roasted brussels sprouts with cranberries and clementines are amazing! I’m a sucker for veggies that taste like candy and sweet caramelized cranberries with citrusy sprouts and clementines fit the bill!

This is the perfect side dish to serve alongside a winter feast or just an overall awesome compliment to a weeknight meal!

Cranberry Clementine Brussels Sprouts with Blood Orange Brown Sugar Glaze :: the perfect side dish for the holidays!

Roasted Brussels Sprouts with Cranberries and Clementines

There are two methods for cooking up a tasty plate of brussels sprouts. You can roast them in your oven on high heat, or blanch them on the stove top. I'll include both techniques since this recipe tastes great both ways! If you tend to love the crispy, slightly caramelized flavor of roasted veggies, I say go that route, but if you prefer them a bit more firm and fresh then blanching is for you.
5 from 5 votes
Course: Side Dish
Cuisine: American
Keyword: Roasted Brussels Sprouts with Cranberries
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Author: Jenn Laughlin - Peas and Crayons


  • 20-25 brussels sprouts
  • 2 cups fresh cranberries
  • 1-2 cups mandarin or clementine segments (from fruit cups or fresh)
  • 1 TBSP extra virgin olive oil plus extra if needed (see notes)
  • ¼ tsp sea salt
  • black pepper to taste



  • First wash and trim your sprouts, removing the stem from the bottom as well as any leaves that look yellowed or a bit worse for wear. Next, choose your cooking method!


  • Cut brussels sprouts in halves or quarters. Add to a sheet pan and drizzle with olive oil. Season with salt and pepper and roast for 30-35, until crisp on the outside and tender on the inside. Add the cranberries at the 15-20 minute mark, shaking the pan first to evenly roast the sprouts.


  • Fill a pot or high-sided pan with 2 cups water and set to boil on the stove-top. This should be enough liquid but if you're using a deep pan or extra sprouts, you may want to double the amount of liquid. If you have orange juice on hand, I love replacing one cup of water with orange juice to infuse the sprouts with citrus flavor!
  • Once it reaches a rolling boil, add the sprouts and blanch/boil for a just a few minutes until sprouts turn bright green and are tender enough to be pierced by a fork. You'll want them to "give" a little when pierced. I always slice one in half and taste test for tenderness. Plop the sprouts in a bowl of ice water to shock them and halt the cooking process then remove using a slotted spoon.
  • When you're ready to eat, slice the brussels sprouts in half, heat up a pan with a little bit of your blood orange olive oil and a pinch of salt and saute until tender and warm. Since you blanched them first they're be green, gorgeous, and saute very quickly! 
  • If you choose blanching as your method, roast the berries while you blanch the sprouts! Simply drizzle them with a little oil and roast at 400 for 15 minutes.
  • Whisk together your glaze (it'll resemble a sugary paste) and add to your veggies. For roasted veggies I just toss it all into a bowl and mix well. For the stovetop method, simply add it to the sauté pan and mix it all up while the veggies are still hot.
  • Add in your orange segments and gently mix to distribute. Dive in while it's hot!


Looking for my favorite fruity olive oil? You can snag orange-infused olive oil at many large supermarkets, at olive oil bars (they're popping up everywhere! even my teeny middle-of-nowhere town has one!) and on Amazon as well. No orange olive oil? No problem! Feel free to use your favorite variety of plain olive oil or even avocado oil.
The photos are of the stove-top blanch/sauté method. If roasting the sprouts will be a bit more crispy and golden brown around the edges. They're crazy delicious all the same!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!


Calories: 119kcal, Carbohydrates: 16g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Sodium: 114mg, Potassium: 329mg, Fiber: 5g, Sugar: 8g, Vitamin A: 719IU, Vitamin C: 67mg, Calcium: 41mg, Iron: 1mg
Roasted Brussels Sprouts with Cranberries

so. . . how was it!?

AMAZING! I originally made this for myself since there way no way I could possibly get my husband to eat a bowl of brussels sprouts, right? WRONG!

He attacked the bowl the second I put my camera down, forcing me to sit down on the floor beside him (we’re classy) and dig in before the bowl was licked clean.

Serve it up as a side dish for Thanksgiving or a festive cold-weather weeknight dinner or you can annihilate it straight up on the floor like we did.

Remind me again why I own furniture? 

looking for more holiday favorites?

If you get a chance to try these Roasted Brussels Sprouts with Cranberries and Clementines, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

Jenn Laughlin Headshot Photo - About the Author
About The Author:

Jenn Laughlin

Jenn Laughlin founded Peas and Crayons in 2009 after graduating with B.S. in Dietetics from Florida State University and working as a Nutrition Educator for WIC. The goal was simple: create and share delicious tested and perfected recipes with vegetables as the star! Peas and Crayons is know for veggie forward recipes that are colorful and crave-able.

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Questions & Reviews

  1. This sounds so good! I’ve been meaning to break down and try roasted brussels sprouts myself, and once I heard that you can roast them with HONEY and they would be SWEET, I became really interested. I might just have to let this recipe take my brussels sprouts virginity.

  2. 5 stars
    It was really good and easy. Love the use of honey & brown sugar. I might try steva next time to see if there’s a different.

  3. 5 stars
    I love brussel sprouts! I usually just steam them and use spray butter and salt. This sounds WAY better!! I will be trying this soon 🙂

  4. I’ve only recently gotten into brussels sprouts and you’re right – they are amazing! Love how FRESH this salad sounds!

  5. OMG. you did it. As soon as I’m home for an extended period of time (which is in like 2389750239 weeks… not really it just feels that way) I’m going to make these! Thanks for taking my suggestion! I’m really excited to try this out 🙂

  6. This is one of the prettiest Brussels sprouts dishes I have ever seen!!! Such bright colors. And the flavors sound great. I definitely have to make this!

  7. These look amazing! My hubby loves brussels sprouts and I am not, but I think it’s time for me to step out of my food comfort zone and make these ASAP! Thanks for the great recipe 🙂

  8. Yum!! I used to despise brussels sprouts ever since I ate them raw. Talk about EW. But after my mom started pan roasting them in coconut oil with a pinch of sea salt and cracked black pepper— never turning back!! This looks like a fabulous way to switch things up a bit!

  9. you’d be SO proud of me, we had roasted brussels sprouts with onion and salt/pepper the other night with dinner and they were SO good. ready to try a new recipe so thanks! happy 2014! xo